This wine deserves to be enjoyed at the drop of a shrimp fork.
Seriously. There’s a strong core of minerals in the flavor that brings almost a briny character to the wine.
Verdelho is perhaps best known as a Portuguese varietal, mostly because it’s one of the components of Madeira and often used in that other Portuguese classic fortified wine Port. In France, however, it is fermented into a crisp, dry white.
The Kenneth Volk version has a clear yellow color, and the honeysuckle in the nose (aroma) is delicate and not overpowering.
The flavor of citrus peel balances out the mineral flavors mentioned above, giving the wine a crisp, light cleansing feel in the mouth. Which means serve it with light seafood. Maybe some nice, big cocktail shrimp that have been steamed and chilled, or a big green salad with chunks of lobster or crab.
If you can’t find the verdelho at your local wine retailer and you can get wine shipped to you in your state, you can order it from the winery directly, with bottles going for $24, plus shipping.